Partnerships

Managed by the Molokai Community Service Council, Lanikeha offers to the community a fully equipped commercial kitchen for convenient food preparation for lu’au and special events as well as for committed food entrepreneurs wishing to develop their products. Multiple partners and funders include: Bank of America, the University of Hawaii College of Tropical Agriculture & Human Resources, The Carrus Foundation, Department of Hawaiian Homelands, Enterprise Community, Molokai Ranch, RDP, Office of Community Services, Office of Hawaiian Affairs, Queen Lili’uokalani Children’s Center, Molokai Enterprise Community, Kuha’o Business Center. and Molokai RDP.

Supplies & Equipment

Various supplies were purchased for outfitting the kitchen through RDP and multiple partner contributions and donations. The Gerald & Janet Carrus Foundation purchased a Walk-In-Reefer in the amount of $20,000. Molokai Ranch donated an industrial food mixer. The Molokai Agriculture Development Program (MADP) provided a $20,000 grant award for the purchase of an industrial food processor and bottle filler.

Training

RDP hired a Commercial Food Service Trainer in 2003 to manage the Lanikeha Community Kitchen in Ho’olehua and set up training workshops. RDP sponsored a number of training workshops. A total of fifty-five (55) participants were served. Other partners also hosted and contributed to training sessions and events:

• Value Added Food Production with Peter Kam of First Commercial Kitchen on Oahu; namely, ingredient and container sourcing, label development, product testing and processing, test batching, and marketing.

• Dr. Aurora Saulo on "Prerequisite Programs for Safe Food" covering good manufacturing practices, Sanitation Standard Operating Procedures, preventative maintenance, product identification, and recall education.

• "Food Product" workshop conducted by Aaron and Vinel Sugino that exposed potential kitchen incubator users to preparing, cooking, and packaging food products. Emphasis was placed on label development, innovative marketing ideas, and packaging presentation.

• Susan Thieman of MEO conducted “one on one” consultations with some of the clients of the Lanikeha Commercial Kitchen as well as with other interested persons. Core 4 Business Classes were also offered by MEO.

• Molokai Business Summit covering marketing products in the commissary and as specialty “Made on Molokai” items for promotion and sale at Na Mea Hawaii stores.

• The Commercial Food Service Trainer Cameron Hiro took part in the RDP co-sponsored Molokai Business Summit. He prepared a Chinese Buffet Luncheon with the help of the youth participants of the Hoikaika Youth Opportunity program. He also gave a power point presentation on the successes and operation of the Lanikeha Commercial Kitchen. In attendance was a group of fifteen (15) youth of a Molokai High School business/entrepreneur class. The summit and an advertisement campaign increased public exposure to and interest in the kitchen for food product development.

• Molokai Chamber of Commerce sponsored Business and Food Expo. The event included chef demonstrations, local entertainment, artisans and crafters and their wares, keiki corner, value-added food products from Lanikeha Commercial Kitchen, and other service oriented businesses. Chefs from Maui hotels (Royal Lahaina Hotel, Kaanapali Beach Hotel, San Sei Restaurant, and Big Wave Café) made proper use of Kitchen equipment to showcase their dishes. Vendor booths were set up with products made by both community kitchen users and established businesses. Some of the products featured were pickled vegetables/yams, home-made coconut candy, salt varieties, limu (seaweed), sweet potato chips and salad, steamed muffins and cookies. The event was very successful and helped to increase exposure for Molokai food entrepreneurs, crafters, and artisans.

• The Commercial Food Service Trainer worked closely with the Kuha’o Business Center Facilitator to provide comprehensive services to prospective food entrepreneurs.

Anchor Tenants & Other Users

Anchor tenants, users, and prospective food entrepreneurs included:

• Chong’s Poi Shop – processes and sells fresh poi at all local Molokai stores
• Moki’s Munchies – puto dessert product sold in several stores on island
• F & G – yam chips; also conducted test batching on pickled vegetables and manju. F & G conducted test runs with kitchen equipment to cost out actual production. It sought assistance in developing a business plan and attaining start-up capital for their business.
• L&R Farms - sweet potato chips product sold to multiple Molokai vendors; sweet potato fries.
• A chef and individual conducting test batches on a recipe for Poi Hamburger Buns and Rolls and shortbread cookies.
• Kumu Farms - pesto, papaya, and other value-added products distributed and marketed statewide.
• Sundown Deli – original salad dressing product testing and development.
• Hawaii Kai Salts: red, white, and black gourmet sea salts marketed locally and internationally.
• Hulilau Snacks – prepares products for retail at gas station
• Dawn Hill catering business
• Molokai Meli – honey products
• Individuals doing cake mixing and blending fruits.
• Periodic kitchen users for lu’au and other special events.

Sustainability

The Molokai Community Service Council (MCSC), lessee of the Lanikeha facility, took over personnel costs for managing the kitchen when RDP support terminated in Fall 2004. The kitchen is open 24 hours. All 8:00 am to 5:00 pm slots are completely occupied. Anchor tenants keep the kitchen in full use and pay regular rental fees which contribute significantly to Lanikeha’s sustainability. User fees from anchor tenants, new, and occasional users have been sufficient to cover operational costs to break even. Therefore, this project has reached sustainability.